Pojer e Sandri’s single-fruit vinegars are not your typical fruit vinegars, which are usually made by infusing wine vinegar with fruit flavors or essences. Instead, Pojer e Sandristart with locally sourced blackcurrants from the Martello Valley grown by the winery’s neighboring farmers. The fruit is gently pressed and its juice is inoculated with yeast to ferment. When the fermented fruit juice achieves the right sugar content, it is transferred to oak barrels with some “mother” vinegar—a process known as the trucciolo lento method—and aged for 18 to 24 months.
The result? A balanced vinegar bursting with freshly picked fruit and a sharp, yet not-too-sour bite.
How to use
Use it to enhance meats or wild game—try it in marinades for steak or pork, drizzle over roasted quail or add a splash to a pan sauce for crispy chicken thighs.
This vibrant vinegar also makes a delightful addition to beverages and icy libations. Add Blackcurrant Fruit Vinegar to soda water for a refreshing warm weather drink or shake up a one-of-a-kind cocktail—muddle a couple blackberries with a spoonful of sugar and a splash of the fruit vinegar, add a shot of gin, crushed ice and top off with sparkling water.
Perched on the steep eastern side of the canyon-like valley of the Adige River, Pojer e Sandri is one of the most remarkable wineries in the Trento region of Italy. The dynamic team of Fiorentino Pojer and Marco Sandri have owned the estate since 1975, when Fiorentino, as the landowner, teamed up with Marco, who had just graduated from enological school. They set out to protect and revive the many local grapes of the area and produce wines which were almost forgotten.
Their respect of the environment and traditions along with their outgoing personalities and hospitality soon set them on a class of their own. Today, they are widely respected as one of the most unique and trend-setting wineries in Italy. Pojer e Sandri has now expanded their expertise to include the production of high quality fruit vinegars.